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Warriss (2000) defined meat quality on the basis ofits conformational and functional qualities. He referred tothe functional qualities as the desirable attributes in aproduct whilst the conformance qualities take intoconsideration producing products that exactly meetsconsumer’s specifications. In addition, properties such asappearance and technological characteristics, ethical quality, palatability, wholesomeness, yield and grosscomposition are the components of meat quality. Variousmeat quality defects including pale soft exudative, darkfirm dry meat, bloodspalsh, bruising, skin blemish,cyanosis, two-toning, protein degradation, spoilage ofmeat, broken bones/fractures and death/loss of animalsdue to various causes bedevils the meat industry (Calkinset al., 1980; Ayaz, 2000; Parveen et al., 2003; Khan et al.,2004; Forrest, 2010a, Adzitey and Nurul, 2011; Węglarz,2011). Adulteration of inferior and perhaps poor qualitymeat with superior ones during processing is a commonpractice globally and thus meat quality specification isessential for quality control measures in the meat industry(Singh and Neelam, 2011). This mini-review discussessome of the major processes carcasses are subjected toand their effects on meat quality. It also highlights on thegeneral effects of poor post-slaughter handling on meatquality without much emphasis on species specific.
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